Purchasing
Receive products with their real cost history
Keep vendors, receipts, units, package sizes, and purchase costs connected to inventory.
Traceable inputs
Inventory and operations
Know what you have. Know what needs attention.
Connect purchasing, receiving, counts, production, tasks, vendors, and receipts so daily work creates a clearer picture of the business.
Daily operating clarity
Build a reliable picture from work the team is already doing.
Barista Forge helps the business remember how ingredients arrived, moved, were counted, and became products.
Inventory
Count and correct stock without erasing the story
Support front- and back-of-house counts while preserving the events behind inventory value.
More trustworthy counts
Follow-through
Connect production and tasks to the location doing the work
Give employees clear responsibilities while keeping local progress visible through saves and retries.
Across every shift
Receiving that leaves a trail
Turn a delivery into useful cost and inventory history.
Record the vendor, package, quantity, and real purchase price when product arrives. That evidence can support inventory value and recipe costs without asking the owner to reconstruct the purchase later.
Traceablepurchase evidence
Protect Your MarginsScreenshot needed · Receiving workflow
Desktop receiving screen with a real vendor, several coffee-shop products, package quantities, unit costs, and a clear posted or ready-to-post state.
Counts at the location
Make counting practical for the people holding the clipboard.
Employees can work through front- and back-of-house counts on a touch-friendly screen while the business preserves the location, timing, and adjustments behind the result.
Mobilecounts with context
See Standardized OperationsScreenshot needed · Mobile inventory count
Mobile count view with FOH/BOH sections, realistic units, saved progress, and the active location visible.
From expected use to a useful question
Let the recipe and the count tell you where to look.
Measured recipes create an expected pattern of ingredient use. Physical counts show what is actually present. When those pictures differ, the variance gives the manager a specific place to investigate without pretending the software already knows the cause.
Expected
Connect sales and production to measured ingredient use
Use the approved serving builds to understand what the operation should have consumed.
Recipe-defined use
Observed
Verify the shelf with practical physical counts
Keep the location, timing, unit, and count area attached to the number the employee records.
Shift-level evidence
Investigate
Turn a variance into a better operational question
Review portions, waste, receiving, preparation, and count quality without automatically blaming the employee or guessing at the answer.
Coaching with context
Freshness and preparation
Know what should be used, prepared, or checked next.
FIFO history, received dates, prep work, and location counts help the team protect freshness while reducing avoidable waste. The goal is a clear next action for the shift and better evidence for the next order, not another report that only the owner can interpret.
Use your own operation
Walk through the parts of inventory and daily work that are hardest to see today.
We can focus the demo on purchasing, counts, production, task follow-through, or how those pieces affect recipes and margins.
